Not Your Grandma's Green Bean Casserole
Double this recipe for a crowd and 9x13 pan!
Ingredients
- 1½ lbs Green beans, cooked to tender
- 6-8 Large mushrooms, sliced
- 2 tbsp Slice almonds
- 3 shallots, minced
- 2 Garlic cloves, pressed
- 1 tbsp EVOO
- 2 tsp Truffle oil, or to taste
- 1 tbsp Brandy (optional)
- 2 tsp Truffle salt, or to taste
- 2 large sprigs of fresh thyme
- 2 tbsp Flour
- 2½ cups Half & Half (or substitute with a combo of whole milk and cream)
- 1 tbsp Better than Bouillon, Mushroom (or vegetable or chicken) or to taste
- 1½ cup French's Crispy Onions
Instructions
- Start by prepping the ingredients. Steam or boil the clean green beans until tender. Mince the shallots, slice the onions and press the garlic.
- Preheat your oven to about 350º.
- In a large pan, heat up the EVOO and sauté the shallots, garlic and mushrooms. Once they start to soften drop in the truffle oil and truffle salt and give it a good stir. Add the brandy, if using, and let that steam up and out.
- Now add the flour to the pan and let it cook into the oil, stirring constantly. Gradually pour in the Half & Half and continue stirring until thickened.
- This can be a rather thick, heavy sauce at this point because once the sauce and beans are combined, the juices of the beans with make the sauce thinner as it cooks in the casserole. Add the Better than Bouillon to taste (remember it is very salty!) and adjust seasonings as needed.
- Fold the green beans into the sauce. Then pour into a casserole dish, deep dish pie pan, or if you're feeding a crowd and have doubled the recipe, a 9x13 baking pan.
- Place in your repeated over for about 20-30 minutes, or until it starts to bubble. Then add the Crispy Onions on top and place back in the over for 5-10 minutes until the onions on top start to brown a bit.
- Remove from oven and let sit for 5-10 minutes before serving.
Notes
